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Spatchcock Success - Lots of Pictures

I cooked my first Spatchcock tonight and it turned out great. Comments are welcome.

I coated the bird with a bit of EVOO and then rubbed a mixture of Dizzy Dust and Salt Lick under and on the skin. Then I cooked at 375 on a raised grid for about an hour with a couple of hickory chunks. The skin was crispy, and the chicken was moist. For sides, we had steamed veggies and a potato concoction that was put together by my bride.

Overall, it was an outstanding meal. I'll scale it back on the smoke next time, though.

Da Bomb!! we tried this style about 2 weeks ago...made a believer out of me....outstanding meal at a cheap price....this is so easy to prepare. 100% hit everytime!! Now what was the name of those people that sell chicken that is finger lickin good??? i must have forgot after buying the BGE!!

"it is never too early to drink, but it may be too early to be seen drinking"

I used the recipe on the naked whiz site...pictures are included....follow the guide and get ready to hit one out of the park! dosen't get any easier or better than that....

+1. Naked whiz has this recipe's number.

The only thing that I did different was use an elevated grid and cooked it skin side down for the first 10 minutes. Some people will ice the breasts (*smirk*) for 10-15 minutes prior to cooking to help the breasts and legs cook at the same pace. I did not do that, and it turned out great.